Turkey taco bowls with brown rice, black beans, and pico de gallo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey taco bowls with brown rice, black beans, and pico de gallo

Lean & Clean, Soy-Free, Gluten-Free, Dairy-Free, Family-Friendly, Diabetes-Friendly

2 Servings, 600 Calories/Serving

30–45 Minutes

We've fused two foodie favorites, bowls and tacos, to create one deliciously flavored turkey taco bowl filled with all your favorite Tex-Mex ingredients.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 2 organic Roma or other tomatoes
  • 1 organic red onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces ground turkey
  • Sun Basket taco seasoning (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • 1 cup cooked black beans
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Nutrition per serving

Calories: 600, Protein: 33g (66% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 530mg (22% DV), Carbohydrates: 73g (24% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the water heats and the rice cooks, prepare the pico de gallo.


Make the pico de gallo

  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Peel and finely chop the onion; measure ¼ cup [½ cup] for the pico de gallo. Set aside the rest for the turkey.
  • Juice the lime.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the tomatoes, cilantro, ¼ cup [½ cup] onion, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.


Cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the remaining onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and taco seasoning, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Do not clean the pan.
While the turkey cooks, prepare the beans.


Prep and cook the beans

  • Rinse the black beans.
In the same pan used for the turkey, stir in the beans and 2 tablespoons [¼ cup] water and cook over medium-high heat until the beans are heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls. Top with the turkey, beans, guacamole, and pico de gallo and serve.
Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Stir the pico de gallo.
  • Rinse the black beans.
  • Top the bowls with guacamole and pico de gallo.